Toasted with roasted yellow pepper and chives pesto

Name: toasted with roasted yellow pepper and chives pesto
Total time: 20 min
Yield: 8
Ingredients: 2 cut Whole grain bread; 2 yellow bell pepper; 12 boom chives; boom chives; 4 twig parsley; 4 tablespoon olive oil; 1 lemon; 1 clove garlic; 25 gram unsalted cashew nut; 25 gram old cheese

Ingredients

2 cut Whole grain bread
2 yellow bell pepper
12 boom chives
Boom chives
4 twig parsley

4 tablespoon olive oil
1 lemon
1 clove garlic
25 gram unsalted cashew nut
25 gram old cheese

Directions

Roast the sandwiches and cut 4 molds from each slice.
Preheat the oven grill and place the pieces of paprika on a baking sheet. Roast the peppers until the skin looks blackened.
Place in a bowl, cover with foil and allow to stand for about 10 minutes. Rub the skin of the peppers off in a bowl with cold water and cut the flesh into wide strips.
Spoon with 1 tablespoon of oil and the lemon juice. Season with salt and pepper.
Puree the 12 sprigs of chives, parsley, 3 tablespoons of olive oil, lemon zest, garlic, cashew nuts and cheese into a thick pesto.
Sprinkle the toasts with the peppers and some chives pesto. Garnish with sprigs of chives.